Creamy chickpea and vegetable curry

Creamy chickpea and vegetable curry recipe
  • Yield: 1
  • Serving: 6
  • Prep time: 20 m
  • Cook time: 3:50 h
  • Ready in: 4:10 h
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(5 / 5)

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in the week.

Creamy chickpea and vegetable curry
Creamy chickpea and vegetable curry 1

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in the week

Editor's Rating:
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Ingredients

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Nutrients

Calories
2773 kj
24.6g FAT TOTAL
14g SATURATED FAT
9.7g FIBRE
21.2g PROTEIN
25mg CHOLESTEROL
1178mg SODIUM
86.6g CARBS (TOTAL)

Step by step method

  • Step 1

    Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Transfer to slow cooker.

  • Step 2

    Add coconut cream, capsicum and pumpkin to slow cooker. Season. Cover. Cook on high for 1 hour 30 minutes (or low for 3 hours). Add cauliflower and tomato. Cook for 15 minutes. Add beans and chickpeas. Cook for a further 30 minutes or until beans are just tender.

  • Step 3

    Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.

Tips & variations

  • Refrigerate leftovers in an airtight container up to 3 days.

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